Whether you're trying to get rid of a stubborn cold or just want the cold weather outside to go away, it's that time of year when many of us are looking to add some comfort to our lives. Enter Mary Berg's chicken soup.

But this isn't your average chicken soup. Watch in the video clip above as Mary shows us how to make and garnish her soup, and find the recipe below.

Lemon Ginger Chicken Soup

Serves 3-4

WHAT YOU NEED:

1 tbsp olive oil

½ yellow onion, thinly sliced

1 stalk celery, finely sliced

1­–2 cloves garlic, finely minced

3 tbsp finely grated fresh ginger

1 tbsp ground turmeric

1 – 900ml carton Chicken Broth

1 ½ cups dry orzo pasta

Seasoned Whole Chicken – OR - Chicken Breast Strips

1 ½ cups chopped kale

3 tbsp finely chopped fresh parsley

½–1 lemon, juiced

Kosher salt

Freshly ground black pepper

Finely sliced red Thai chilis, optional for garnish and spice

WHAT YOU DO:

Heat the oil in a large pot or Dutch oven set over medium heat and add in the onions and celery. Cook, stirring frequently, just until the onions begin to soften, about 1–2 minutes. Add in the garlic, ginger, and turmeric and continue to cook for an additional minute.

Pour the carton of Chicken Broth over the aromatics along with ½ cup of water and increase the heat to high. Bring the broth to a boil then stir in the orzo and cook for 5–6 minutes. The pasta will still quite toothy at this point but that’s ok!

Meanwhile, remove the breasts from the whole chicken and chop or shred the meat. If you are using Chicken Breast Strips, simple give them a rough chop into bite-sized pieces.

When the pasta has reached that toothy consistency, toss the chicken into the pot along with the chopped kale and continue to boil for an additional 3–4 minutes or until the chicken is heated through, the orzo is fully cooked, and the kale has softened.

Just before serving, stir in the parsley, enough lemon juice to give the soup a bit of a zip, and season with salt and pepper. Serve the soup topped with a scattering of finely sliced red Thai chilis if you’re looking to really kick that cold to the curb!

Easy No-Knead Bread

Makes 1 loaf

WHAT YOU NEED:

2 cups all-purpose flour

2–2 ½ cups spelt or whole-wheat flour

1 tsp kosher salt

1 tsp baking soda

2 tsp baking powder

1 ¾–2 ¼ cups buttermilk, plus a little for brushing

2 tbsp unsalted butter, melted

2 tbsp runny honey

¼ cup pumpkin seeds

WHAT YOU DO:

Preheat your oven to 425F and line a large baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, whole-wheat or spelt flour, salt, baking soda, and baking powder. Make a well in the centre of the dry ingredients and pour in 1 ¾ cups of the buttermilk followed by the melted butter and honey. Using a wooden spoon, stir until all of the liquid has been evenly mixed in. If needed, feel free to add some of the remaining buttermilk to make the dough come together.

Once the dough is too stiff to stir with the spoon, lightly flour a work surface and turn the dough out onto it. Gently knead the dough to form it into a rough loaf but be careful not to overwork it.

Transfer the dough to the parchment lined baking sheet and, using a large knife, score an ‘X’ across the top making sure to cut about halfway down. Use a pastry brush to paint a thin layer of buttermilk all over the top of the loaf and scatter the top with pumpkin seeds.

Bake the bread in your preheated oven for 25 minutes then reduce the heat on your oven to 350F and continue to bake for an additional 20–25 minutes or until the loaf sounds hollow when you rap on the top with your knuckles.